Cook the Cheesy Nacho Pieces in the oven or air fryer as per packet instructions.
While the chicken is cooking, shuck the corn and place on a hot BBQ. Turn frequently until the kernels begin to char and the corn is cooked through – about 5 - 10 minutes. Remove from the BBQ and let cool slightly before cutting the kernels from the cob into a mixing bowl.
Char your tortillas on the BBQ for about 20 seconds per side, then wrap in a clean tea towel or foil to keep warm until you’re ready to serve.
Add the sliced spring onions, diced chilli, coriander, lime juice & crushed garlic to the bowl with the charred corn and toss to combine.
When ready to serve, load your tacos with chipotle mayo, sliced avocado and the Cheesy Nacho Pieces. Top with charred corn salsa and an extra squeeze of lime!